Chocolate Meltaways

These are great and chocolatey, and are made in a matter of minutes!  With beans as the base, they are high in fiber and antioxidants.  Coconut butter lends a creaminess and richness to the brownies, besides contributing beneficial oils.

quick and easy gluten free desserts - chocolate meltaways

These chocolatey treats could be made with just cocoa or carob powder, but I’ve combined them because cocoa powder gives a true chocolate flavor and the carob powder (being naturally sweet) allows us to use less sweetener and contributes minerals, antioxidants, fiber and protein.  Molasses is optional, but I like to include it because it increases the calcium and iron and deepens the flavor of the chocolate.

 

Chocolate Meltaways

2 cans black beans*, rinsed and drained well

1/2 cup coconut butter

1/2+ cup agave, honey or maple syrup

opt: 1 Tbsp. molasses

1/2-3/4 cup cocoa powder

1/2 cup carob powder

1/4 tsp. sea salt

1 cup chopped walnuts

Process all ingredients (except for walnuts) in a food processor until smooth.  Mix in walnuts and then spread into a small to medium rectangular baking pan.  Pop in the refrigerator (or freezer) for at least half an hour before slicing and serving.  Refrigerating it allows the coconut butter to firm up the mixture a bit.  Many have reported that they like to cut the bars into bite-size pieces and store them in the freezer.  They then pop them out one-by-one to enjoy straight from the freezer.   They seem so decadent, but we all can review the ingredients and know how wholesome they are.

* or 3 cups cooked beans – black and aduki are especially good for this purpose, but you can try another variety.

© 2010 Kim Wilson, www.simplynaturalhealth.com

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quick and easy gluten free desserts - good and easy eats

Kim Wilson

16 Comments

  1. Laurie Neumann on August 2, 2011 at 10:50 am

    Kim,

    Wow – you can make anything out of good-for-you ingredients!

    Thanks for sharing.

    • Kim Wilson on August 2, 2011 at 3:01 pm

      It’s true! Good wholesome foods can be combined in amazingly tasty ways! You have to try this to believe how good it is!

  2. Tracy McGonis on August 5, 2011 at 10:54 pm

    These were very good, they reminded me of fudge. They will definitely satisfy my chocolate cravings. Thanks.

    • Kim Wilson on August 6, 2011 at 8:20 am

      We couldn’t decide whether to call them fudge or brownies. I’m so glad you like them. They’re easy and so good for us (look at those ingredients!).

  3. Rug Cleaning Santa Monica on August 22, 2011 at 4:43 pm

    These look so tasty! I can’t wait to make these for my boyfriend… he just found that he has to go on a gluten free diet and he seems to think his life is over. I’ve started putting together a BOOK of really tasty recipes to make for him… he’ll love these!

  4. Lavonne Wittrock on October 4, 2011 at 12:09 am

    I have several of your books and are very thankful for them. I have a silly question – what does sodium do for a recipe, why is it so important in baked goods? I am on a low sodium diet. Thanks for a reply.

    • Kim Wilson on October 6, 2011 at 4:51 pm

      I’m so glad you like my books. Sodium/salt contributes flavor primarily. Historically it was also used for preservation, but that isn’t as much of a concern for us nowadays. It ma have some chemical effect in the baking process, but I think you’re safe to reduce it as greatly as you’d like. Remember that baking soda and baking powder also contribute sodium to a recipe.

  5. Dawn on October 6, 2011 at 8:40 pm

    I’m going to make these for Bible study tomorrow night and not tell anyone what they are made of 🙂 I’m also making your banana/strawberry ice cream to put in a graham cracker pie shell. (I broke my food processor and need to get it repaired, or I would make the date nut crust for it :-()

    • Kim Wilson on October 26, 2011 at 10:27 am

      What appliance do you use to make the banana strawberry ice cream?

  6. Dawn on October 6, 2011 at 8:42 pm

    I’m seeing you have carob powder in the recipe which I didn’t notice at first glance, could I use more cocoa powder or do I need to get carob powder? I’m hoping my blender will handle this too or I might have to wait. I have really come to rely on my food processor!

    • Kim Wilson on October 26, 2011 at 10:26 am

      And now your food processor is broken!!! You can use more cocoa powder, but you’ll need to add more sweetener as carob is naturally sweet whereas cocoa is naturally bitter.

  7. Raquel Garner on October 27, 2011 at 2:41 pm

    I want to try this recipe and see if I can pull it off without my guys figuring out what it’s made with. I am having a hard time finding a health food store in my area so it is challenging to find all the ingredients. Can coconut oil be substituted for coconut butter? It looks pretty solid in the jar and says you heat it to melt it down so it looks like it would work but I hate to spend so much on something that I’m not sure I could use. Also, I can only find carob chips, no powder. Any possibility of substituting there, too?

    • Kim Wilson on October 27, 2011 at 3:12 pm

      Coconut oil and coconut butter are the same thing, so what you have will work great. You can certainly try the carob chips- it shouldn’t change the recipe too much. Good luck (I hope they have no idea!).

  8. Deborah on January 17, 2012 at 2:38 pm

    I made these and passed them out to some very picky eaters – they all thought it was great! I waited two weeks to tell them how I had made them. To see the look on their faces – there are no words to describe it the shock on their faces:) They never thought black beans could be so sweet and yummy!

    • Kim Wilson on January 19, 2012 at 9:55 am

      That is so great! You were so patient to wait two weeks. I can barely wait two minutes!

  9. MJ on March 26, 2012 at 7:57 pm

    Hi there, I made these and they sure are yummy!

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